• Brown Rice, Shrimp & Turkey Sausage Jambalaya

Brown Rice, Shrimp & Turkey Sausage Jambalaya

The art of the weeknight meal is always being refined and finessed: easy, but not mindless, time consuming, but not all consuming are some of my general rules of thumb. I’m always on the hunt for receipts that satisfy at least a few of these criteria, and can hopefully cover a couple of lunches the following day.  

This healthy Jambalaya is not only super easy but, incredibly delicious and even better the second time around!

Ingredients:

  • 2 tablespoons olive oil
  • 8 ounces Jenny O Hot Italian Turkey Sausage
  • 1 small Spanish onion, diced
  • ½ each green, yellow and red bell peppers, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 ounces)
  • 1 tablespoon plus 1 teaspoon smoked paprika (or just regular paprika if you don’t have smoked)
  • 1 teaspoon oregano
  • ¾ teaspoon cumin
  • 1 tsp of louisiana hot sauce
  • 1 tsp cayenne pepper – or to taste
  • 1¼ cup boil in a bag brown rice
  • 3½ cups low-sodium chicken stock
  • 3/4 pound large shrimp, peeled and deveined


Instructions

  1. Heat 2 tablespoons olive oil in a dutch oven or large saucepan. When hot, add the diced turkey sausage and sauté for about 3 minutes until lightly browned.
  2. Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.
  3. Add the diced tomatoes, paprika, oregano, cumin, and cayenne pepper and cook for about 3 minutes until the mixture reaches a simmer
  4. Mix in the brown rice and cook for 1 minute before adding the chicken stock. Bring to a boil and then lower to a simmer. Cover and cook for 25 minutes until the rice is tender and most of the liquid has been absorbed.
  5. Taste your jambalaya, and season with salt and a little extra cayenne if you are so inclined, although be careful as it has a way of sneaking up on you.
  6. Mix the shrimp into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through.
  7. Plate the  jambalaya into bowls and garnish with sliced scallions and serve with hot sauce for those who want that extra kick.jumb

Leave a reply

Your email address will not be published. Required fields are marked *